• Slice 4-6 medium zucchini, and/or yellow squash into nice long, thin strips. Set aside.
• Then, slice and dice all of your favorite taco-inspired toppings.
• On the stovetop brown about a pound of ground lean turkey, or grass-fed beef. I sprinkled the meat with sea salt, pepper, garlic, chili powder, and cumin. Drain well.
• On the grill, grill one side of the zucchini for a couple minutes, then flip, sprinkle with a very small amount of cheese (optional, I used an all natural Provolone because that is what I had)
• Then sprinkle with cooked meat crumbles, and toppings of your choice.
• Serve when cheese is bubbling.

Note: I used a flat grill pan that was purchased specifically to handle the grill, so that my toppings stayed put. I bet this idea will work great in the oven too!